Schnitzel looks simple, but that simplicity leaves no room to hide mistakes. In this video, I put different schnitzel ...

Metzgers’ Kich in Neustadt an der Waldnaab keeps its menu fresh with alternating weekly themes and variations on typical ...

When I get asked what my favorite venison recipe is, it’s tough to come up with just one answer. There are so many amazing cuts and ways to cook venison, I can’t pick between them all. However, one of ...

Oktoberfest is right around the corner, and to kick things off right, Aldi has a lineup of German imports ready to excite your taste buds. One of the heartiest and most savory options is the $10 pork ...

It takes only five minutes to cook pork cutlets into perfect schnitzel. A crisp and bright salad of cucumbers with dill and yogurt is a perfect accompaniment to the meal, which has only a handful of ...

The key to schnitzel that stays crispy for hours lies in controlling moisture, frying at the right temperature, and letting ...

Wolfgang Puck of Los Angeles' Spago makes his schnitzel by deep-frying cutlets of Kurobuta pork, a deeply marbled heritage meat imported from Japan. At home, opt for boneless pork chops from the ...

This Saturday, a long overdue concept will make its debut at Manhattan’s Hester Street Fair: Israeli schnitzel with an urban-inspired twist. Schnitz NYC, a pop-up vendor, started by three childhood ...

Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...